OK…next cake for me in RHC was the pistachio cake. I haven’t tasted it yet…that will be happening in about 2 hours…but I probably won’t be able to post about the flavor till much later today. Wanted to get the picture up (Sorry, it’s a little blurry) and to say that the scraps that I tasted were AMAZING. I scaled the recipe up to do 2 - 8” layers

Even though the picture is blurry, I can still see how perfect your piping is (as always). Did you make the golden neoclassic? I absolutely loved that buttercream when I made it for the bake-through. I used golden syrup instead of corn syrup.

Hi all. I’ve been working all day in a clinic with no internet…I brought the cake to the clinic and the response was amazing. Everyone…EVERYONE said it was the best cake they ever tasted. It is amazing! Really. And I’ve eaten a lot of cake in my day. A LOT. This cake is just stunning. \

To answer the questions…

I made the frosting with the golden syrup, exactly as in the recipe.

I don’t know where the nuts were from. I bought them in the “Food Emporium Bridge Market” on east 59th street in NYC…it is a fancy up-scale sort of market…and they came in a little container that just said: “Shelled pistachios”...the only ingredient listed was “pistachios”...so there was no salt added. I don’t know if they were roasted or blanched…but they were very very green. The flavor and texture of the cake is amazing. I didn’t order the pistachio essence…but I was able to pick up a little bottle of “pistachio flavor” that is really made for candy making…I added two drops to the cake, and two drops to the frosting. The cake was delicious. I can’t wait to make it for my family for mother’s day

Bill that looks incredible. I am running out of good descriptions! It just tortures me over here wanting a slice! Yum yum yum! So beautiful, I bet it was the best cake they had ever eaten, for certain! The piping makes it look even more delectable!